What else can you do when life gives you lemons? Make lemon curd! Lemon curd has so many uses…it can be eaten by itself, used in a lemon pie, used as filling for a cake or cupcakes just to name a few
- 3 eggs
- 3/4 cup sugar
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons butter or margarine
- Zest and juice lemons. Depending on the size of the lemon, you may need 2 or 3 to get enough juice.
- In a large heatproof bowl or the top of a double boiler, combine eggs and sugar. Stir in lemon juice and lemon zest.
- Place the bowl over a pot of simmering water to cook, stirring constantly. Don’t walk away from it. Cook the mixture until it thickens. If using a thermometer, cook it until it reaches about 170 degrees. If not using a thermometer, cook the mixture until it coats the back of a spoon; if you draw your finger across the back of the spoon, the mixture will not flow back to cover the path traced by your finger.
- Strain the mixture through a sieve into another bowl. This will make sure that your lemon curd is smooth and will remove any pieces of lemon zest and any egg that has not incorporated into the custard.
- Stir the butter or margarine (I have used both depending on what I have in my refrigerator at the time.) into the strained mixture. Stir until the butter has completely melted and is incorporated.
- Cover the surface of the curd with plastic wrap so that it does not form a skin. Chill for at least 4 hours to allow custard to firm up.